King Ranch Chicken Soup

Susie D.


This soup is a quick & easy spin on King Ranch Casserole. I've even added diced zucchini or grated carrots and sauteed along with the onions and bell peppers successfully. I've also used just 1 can of Rotel and a (7oz) can of green chilies for a slightly spicier version.
Adapted from recipe in Southern Living magazine.

★★★★★ 3 votes
35 Min
Stove Top


2 Tbsp
1 c
yellow onions, chopped
1 c
bell pepper, chopped
garlic clove, minced
2 can(s)
(10 oz) rotel tomatoes with green chilies
1 can(s)
(10 3/4 oz)cream of chicken soup
1 can(s)
(10 3/4 oz) cream of mushroom soup
5 c
chicken broth
1/2- 1 lb
cooked chicken breast, diced
1 tsp
ground cumin
1 tsp
1 tsp
chili powder
(6-inch) fajita-size corn tortillas, cut into 1/2-inch strips and halved
salt, to taste
shredded cheddar cheese, garnish


1Melt butter in a large Dutch oven over medium-high heat. Add minced garlic, onions and peppers, and sauté 6 to 7 minutes or until tender. Stir in diced tomatoes, cream of mushroom soup, and cream of chicken soup; combine thoroughly. Stir in broth and next 4 ingredients.
2Increase heat to medium-high, and bring to a boil. Reduce heat to low, and simmer, stirring occasionally, 5 minutes. Stir in tortilla strips, and simmer 2 more minutes. Add salt to taste.
3Remove from heat and ladle into bowls. Garnish with grated cheese if desired. Cilantro and/ or green onions are good too.

About this Recipe

Main Ingredient: Chicken
Regional Style: Mexican
Dietary Needs: Diabetic
Other Tag: Quick & Easy